Penarth Nub News has teamed up with a local chef, Tom Hann, who will be providing regular recipes for you to try out whilst the town is in lockdown.

Tom Hann said: ''Nice and easy chorizo and halloumi hash, perfect for breakfast lunch or dinner.

''This works equally well swapping the chorizo for more halloumi and adding some paprika.

''This will serve one, scale up to feed the family.''

Ingredients:

• 250g new potatoes

• 50g chorizo sausage

• 1 egg

• ½ tsp paprika

1. Quarter new potatoes and boil in a small pan until a knife runs through with little resistance, drain and set aside.

1. Pick parsley leaves and finely cut stalks, set aside.

1. Slice onion into strips or dice if you don't like large pieces.

1. Roughly chop the chorizo into small cubes or discs.

1. Put a frying pan on medium-low heat and fry an onion with the butter until translucent.

1. If not using chorizo skip the next step adding paprika here and cooking till aromatic.

1. Add chorizo to the pan and cook until some of the fat has rendered and the onion has turned red from the meat juices,

1. Turn onto a medium-high heat and add halloumi and new potatoes and cook until browned.

1. Mix in parsley and serve.

1. I can highly recommend serving a runny fried egg cooked in the same pan once the rest is plated, this will pick up a lot of flavour from the chorizo/paprika.